As someone with two pancettas underway in the fridge, and a set of jowls on the porch on their way to becoming guanciale, I was interested to see that Michael "Making of a Chef" Ruhlman has a forthcoming book on charcuiterie. Brave man, stepping to Jane Grigson like that.
Well, as someone who had never tried curing anything before, I took my first shot at it with the bacon recipe in the book. Report plus bacon porn here:
http://www.lthforum.com/bb/viewtopic.php?t=6172
Any comments on technique welcome...
Posted by: Mgmax, le Corbeau | Sunday, 08 January 2006 at 10:13 PM